I think keema pao sounds and look wonderful even though I do not eat lamb. If I substitute grass fed ground beef (what fat to meat ratio Im wondering) or maybe potato-same spice profile? I love the mixture and the overall taste blend and creativity this dish presents. 👍 🥇🧄🧅🍅
As some who who makes kheema pav once a month, and has had Kheem pav, from stadium restaurant next to Churchgate station all throughout college, as Meherwan would know. I'll put in my 2 cents. This is not a critique bit just added info. 1. There are many ways to make keema pav. 2: The kheema (mince) meherwan is using doesn't seem like kheema. It's far bigger in size more like boti (chunks). kheem will be finer. I suspect that is because he wants to serve it as a sloppy Joe, doing that with a finer mince will, will only make the kheema fall of the PAV. 3: To really enjoy keema pav you really need the right kind of pav. We call it Laadi pav. Where the pavs we see even out of Mumbai, seem to be cakey, and bready. Laadi pav tend to be soft, stretchy and chewy, i suspect because of high gluten. I am no baker. Meherwan Bhai congratulation on the award u are doing a great job.
You've got to try this mouthwatering Kheema Pav recipe! How do you put a twist on the classic sloppy joe?
Such an authentic recipe 👌🏻 looks yummm 😋,,, a mom’s kind of recipe for sure 👍
I was always looking out for an authentic kheema pao recipe and this recipe is bang on !!!!! absolutely flavourful and I absolutely loved it
I followed all of his Instagram stories during the pandemic. So good
This looks amazing. I want thissss
Go Meherwan! This is one of our all-time favorite recipes from our site!
NEED THIS!
Thanks for sharing
I think keema pao sounds and look wonderful even though I do not eat lamb. If I substitute grass fed ground beef (what fat to meat ratio Im wondering)
or maybe potato-same spice profile? I love the mixture and the overall taste blend and creativity this dish presents. 👍 🥇🧄🧅🍅
That looks great !
Twist my arm... I'm making this 100%
As some who who makes kheema pav once a month, and has had Kheem pav, from stadium restaurant next to Churchgate station all throughout college, as Meherwan would know.
I'll put in my 2 cents. This is not a critique bit just added info.
1. There are many ways to make keema pav.
2: The kheema (mince) meherwan is using doesn't seem like kheema. It's far bigger in size more like boti (chunks). kheem will be finer.
I suspect that is because he wants to serve it as a sloppy Joe, doing that with a finer mince will, will only make the kheema fall of the PAV.
3: To really enjoy keema pav you really need the right kind of pav. We call it Laadi pav.
Where the pavs we see even out of Mumbai, seem to be cakey, and bready. Laadi pav tend to be soft, stretchy and chewy, i suspect because of high gluten. I am no baker.
Meherwan Bhai congratulation on the award u are doing a great job.
Damn, I could just eat that
Don't call every time Parsi dish If it Invented in India , then it's Indian Dish Right .....